Barley and edamame salad

SmartPoints® value per serving
Total Time
18 min
8 min
10 min
You won't miss the meat in this satisfying salad that combines a crunchy tangle of red cabbage with a rainbow of garden vegetables, protein-packed edamame, and hearty whole-grain barley. Add a sprinkle of sesame seeds or chopped peanuts or cashews for a bit of nutty crunch or a few chilled cooked shrimp or thin slices of cooked chicken breast to turn this into a carnivore's delight. The soy-and-vinegar dressing is seasoned with fresh ginger, garlic and chopped fresh herbs for lots of far-flung, exotic flavor. Use this dressing as a delicious marinade for grilled meats or savory sauce for tossing with steamed vegetables.


Quick-cooking barley

1 cup(s)

Edamame (shelled)

2 cup(s), frozen

Rice vinegar

¼ cup(s)

Low sodium soy sauce

4 Tbsp, (1/4 cup)

Minced ginger

2 Tbsp, peeled

Canola oil

1 Tbsp

Sweet red pepper(s)

1 medium, diced

Uncooked red cabbage

½ cup(s), very thinly sliced

Shredded carrot(s)

cup(s), finely shredded

Jalapeño pepper(s)

1 medium, seeded and minced

Fresh mint leaves

¼ cup(s), chopped


¼ cup(s), chopped fresh


  1. Bring large saucepan of water to boil. Add barley. Reduce heat and simmer, covered, until barley is tender, about 10 minutes, adding edamame during last 5 minutes of cooking time. Drain and rinse under cold running water until cool. Drain again.
  2. Meanwhile, to make dressing, whisk together vinegar, soy sauce, ginger, and oil in large bowl.
  3. Add barley mixture, bell pepper, cabbage, carrot, jalapeño, mint, and cilantro to dressing and toss to combine.
  4. Per serving (1 1/3 cups)


You can use almost any vegetable in this versatile salad. Try adding diced cucumber or zucchini or halved cherry tomatoes if you have them on hand.